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Expert Assessment

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Mozza's Nancy Silverton passes her judgment on four day old Motorino EVill: "It’s a really, really well-executed dough...You can tell it's light by the bubbles. And the toppings are terrific. But...I think their oven is a little hot. I’d cook it a little lower for a little longer; less quick char, more cooked through with better lasting qualities.” [Mouthing Off]


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